A long leisurely lunch with a jug of Pimm’s is Jo’burg floral designer Stefan Norval’s ([email protected] or afreshevent.co.za) ideal way to spend a Sunday afternoon
- 1 packet of Salticrax or other salted crackers, crushed
- 60ml butter, melted
- 2 tins solid tuna, drained
- 1 small onion, finely diced
- 1 lemon, juice and zest
- 500g smooth cream cheese
- 3 spring onions, sliced
- 15ml flat-leaf parsley, finely chopped
- 10ml chives, chopped
- 4 ripe avocados
- 1 English cucumber
- 1 hard-boiled egg, peeled and mashed
- salt and black pepper, to taste
- mint leaves
- lemon wedges
- micro greens
1. To make the tart base: place the biscuit crumbs in a mixing bowl and add the melted butter. Mix well and spoon the mixture into a greased spring form tin, press down to form a base and chill for 30 minutes.
2. To make the filling: place the tuna in a mixing bowl and separate it into flakes. Mix in the onion, half the lemon juice and the zest and season to taste.
3. Place the cream cheese in a bowl with the spring onions, flat-leaf parsley and chives. Mix and season with salt and pepper.
4. In a separate bowl, mash the avocados until smooth, add the remaining lemon juice and zest and season with salt and pepper
5. To assemble the tart: remove the biscuit base from the fridge. Spread the cream cheese mixture in a layer over the base, followed by the tuna mixture then finally the avocado mixture.
6. To decorate the tart: slice the cucumber (leaving the skin on) and arrange it over the avocado layer in concentric circles, starting with the outer edge and working inwards. Spoon the egg into the middle and garnish with a sprig of mint. Chill until ready to serve.
7. To serve: carefully remove the tart from the spring form tin and serve sliced with lemon wedges and a few micro greens.
This recipe serves 8-10.